•  
  •  
  •  
  •  
  •  
  •  

Print Recipe
Double Baked Cheese Souffle with Pumpkin Recipe
Airy, light and very tender dish. Cheese souffle is a hot snack that is perfect for an afternoon snack for children and for a romantic dinner with your loved one. The presence of pumpkin and broccoli makes the dish very hearty and healthy.
Cook Time 80 minutes
Servings
Ingredients
Cook Time 80 minutes
Servings
Ingredients
Instructions
  1. Pumpkin peel and cut into (115 gr.), broccoli break into inflorescences. Send the vegetables to cook in lightly salted water for 10 minutes (until soft). Drain, rinse under cold water and drain again.
    Pumpkin peel and cut into (115 gr.), broccoli break into inflorescences. Send the vegetables to cook in lightly salted water for 10 minutes (until soft). Drain, rinse under cold water and drain again.
  2. Add the milk to the vegetables and grind with a blender.
    Add the milk to the vegetables and grind with a blender.
  3. Melt the butter in a deep frying pan, add the flour. Stir fry for 30 seconds. Remove from heat and pour in the vegetable puree. Add salt and pepper to taste. Again put on the fire and bring to a boil. Boil constantly stirring, until thick. Remove from heat and cool slightly.
    Melt the butter in a deep frying pan, add the flour. Stir fry for 30 seconds. Remove from heat and pour in the vegetable puree. Add salt and pepper to taste. Again put on the fire and bring to a boil. Boil constantly stirring, until thick. Remove from heat and cool slightly.
  4. Grate the Parmesan on a small grater, and cheddar cheese on a large one. Separate the whites from the yolks.
    Grate the Parmesan on a small grater, and cheddar cheese on a large one. Separate the whites from the yolks.
  5. In vegetable puree, enter the yolks, cheddar cheese and part of the Parmesan. Stir until smooth.
    In vegetable puree, enter the yolks, cheddar cheese and part of the Parmesan. Stir until smooth.
  6. Eggs whites beat until stable peaks and also add to the souffle. Gently mix.
    Eggs whites beat until stable peaks and also add to the souffle. Gently mix.
  7. Grease the souffle molds with butter and sprinkle generously with the remaining Parmesan.
    Grease the souffle molds with butter and sprinkle generously with the remaining Parmesan.
  8. Divide the puree into egs whites. Put the molds on a baking sheet, adding hot water to it so that the water reaches the middle of the height of the molds. Preheat oven to 180 degrees. Bake for 25-30 mins until light Golden brown.
    Divide the puree into egs whites. Put the molds on a baking sheet, adding hot water to it so that the water reaches the middle of the height of the molds. Preheat oven to 180 degrees. Bake for 25-30 mins until light Golden brown.
  9. Remove the molds from the pan and allow to cool. Gently remove the souffle from the molds and transfer to a larger baking dish. Preheat oven to 200 degrees.
    Remove the molds from the pan and allow to cool. Gently remove the souffle from the molds and transfer to a larger baking dish. Preheat oven to 200 degrees.
  10. Mix mustard and cream and pour the mixture on the souffle.
    Mix mustard and cream and pour the mixture on the souffle.
  11. Set the souffle on a baking sheet. Next, put the cherry tomatoes, garlic and remaining pumpkin, sprinkle them with dried herbs and pour olive oil. Bake for 15-20 minutes until Golden brown. Serve immediately to the table, still hot.Bon appetit!
    Set the souffle on a baking sheet. Next, put the cherry tomatoes, garlic and remaining pumpkin, sprinkle them with dried herbs and pour olive oil. Bake for 15-20 minutes until Golden brown. Serve immediately to the table, still hot.Bon appetit!

  •  
  •  
  •  
  •  
  •  
  •  
1 Star2 Stars3 Stars4 Stars5 Stars (No Ratings Yet)
Loading...

Leave a Reply

avatar
  Subscribe  
Notify of